Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 young hare or
2 fleshy rabbits - (about 4
-lbs. tota; l)
2 envelopes unflavored gelatin
1/4 c ; water
6 carrots; peeled
1 bottle dry white wine
1 tb white wine vinegar
1/2 lemon; zest of
1 freshly ground black pepper
2 bay leaves
3 sprigs fresh thyme
6 sprigs fresh italian parsley
1 onion; halved
1 head garlic; peeled
24 sm onions
6 whole french green beans -
-(up to 8; )
1/4 c white madeira wine
1 pn ground cinnamon
12 pickled onions
2 tb chopped fresh chives
1/4 c fresh chervil leaves
2 tb chopped fresh fennel leaves
1 salt; to taste

----------------------------------GARNISHES---------------------------------
1 fresh italian parsley
1 poppyseed, kiwi or
1 black currants

Cut the legs from each rabbit, then split the body into 2 pieces. In a
small bowl, soften the gelatin in the water. Slice 2 of the carrots. Place
the rabbit, gelatin, wine, vinegar, lemon zest, a few grinds of pepper, bay
leaves, thyme, parsley, sliced carrots, onion and garlic in a large pot.
Bring to a boil over high heat, then reduce the heat to medium-low and
simmer until the meat falls from the bones, about 1 1/2 to 2 hours.

While the rabbit is stewing, in separate saucepans cook the remaining whole
carrots and the small onions in boiling water until just tender, about 15
minutes. In another pot, cook the beans for 5 minutes. Drain the
vegetables, rinse under cold running water, and set aside.

When done, remove the rabbit and vegetables from the pot with a slotted
spoon. Strain the cooking liquid into a bowl, stir in the Madeira, and set
aside.

Remove the rabbit meat from the bones and cut any large chunks into
bite-size pieces. Sprinkle with a little cinnamon. Slice the crisp-tender
carrots and small onions and reserve separately. Let all ingredients cool
to room temperature.

Coat the inside of a shallow round 2-quart mold with a layer of the cooking
liquid and let it set. Arrange crisp-tender carrot slices over the bottom
and around the sides of the mold. Then layer the rabbit pieces, remaining
carrots, cooked onions, garlic cloves, pickled onions, beans and herbs in
the mold, arranging them so they will appealing when it is cut. Season with
salt and pepper, and pour the remaining cooking liquid into the mold to
cover the meat and vegetables. Place in the refrigerator to set, 4 to 6
hours.

Carefully turn the mold out onto a platter and gently press Italian parsley
leaves into the aspic before serving. You can decorate it further with
poppyseeds or the other garnishes.

Note: The liquid in which the rabbit cooks becomes a delicious aspic in
this terrine.

The authors write: "'I like meals to be a feast,' says Aude Clement, owner
of one of Paris's most intriguing houseware stores, Au Bain Marie. Aude's
love of good food goes back to her childhood, when birthdays were occasions
for a splendid meal at Fernand Point's celebrated restaurant. 'My father
always drank good wine,' she adds, 'and he always gave me a taste.'

"Aude has pursued her love of food in her work as well, developing articles
on cooking for leading French magazines, then styling them for photography.
While searching for interesting props, she became intrigued with the
beautiful but useful antiques related to preparing and serving food.
Eventually she amassed enough of them to open a shop devoted to the table.

"As busy as she is, Aude still manages to find time to cook. Every
Saturday morning she searches the weekly market in Lac d'Enghien, the small
spa town near Paris where she lives, for the best produce, fish, and meats.
'I like everything that's good,' she says. Arriving home, the morning's
purchases are unpacked on the long counter to inspire her. Any fish is
washed, dried, then lightly salted. 'It's a trick I learned from the
Japanese,' says Aude. 'The fish keeps better and the flesh is firmer.'"

"'I cook by smell,' she notes. 'When you can smell pasta, it's too late.
It will already be overcooked.' The fragrance of herbs is always an
important consideration in her cooking. Basil is a favorite, 'but I never
cook it,' she notes."

From Aude Clement of Lac d'Enghien, France in "Cooking with Herbs" by
Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989.
Pg. 231. Posted by Cathy Harned.

,N0^00000
,N0^00000
,N0^00000
,N0^00000
,N0^00000

-----

Browse by categories